I never hated them, but I also never liked them. The only way I ever had an artichoke was smothered in cream cheese and mixed with spinach in spinach & artichoke dip. That was until I saw Geoffrey Zakarian make this shrimp artichoke pasta on Food Network. That guy can make anything look good. I made the dish he made one night and me and Chad fell in love with artichokes.
We started adding it to all of our dishes. Sandwiches, pizza, dips, EVERYTHING. So I figured, artichokes + carbs + bacon + cheese= AMAZING. I’ll start my diet tomorrow. How do people diet with a food blog anyway? That seems impossible to me. Maybe I should start posting some salads on here. Eh…that’s not gonna happen. Just like the 100 different times I told myself I’m going to start “running” or “do yoga”. I just need to come to the conclusion my daily work outs will consist of walking my dog. And my diets will consist of lots of carbs, cheese & bacon with a side of veggies. And red wine. Cause it’s good for my heart 🙂
- 1 can quartered artichoke hearts
- 1 cup sour cream
- 1/3 cup mayo
- 1 cup mozzarella cheese
- 1/4 cup cheddar cheese
- 1/2 cup parmesan cheese
- 4 pieces of bacon, cooked and crumbled
- 1 tsp garlic powder
- 1 loaf ciabatta bread
- balsamic glaze (NOT balsamic vinegar, this is reduced so it has a syrupy consistency. You can also make this yourself by simmering balsamic vinegar over the stove top for 20-30 minutes)
- salt & pepper
- Preheat oven to 400 degrees.
- Chop artichoke hearts into bite size pieces
- In a large bowl mix together, artichoke, sour cream, mayo, 1/2 of mozzarella cheese, cheddar cheese, parmesan cheese and garlic powder. Season with salt and pepper.
- Cut ciabatta bread in half length wise.
- Spread artichoke mixture on each half and top with remaining mozzarella cheese.
- Place on baking sheet and bake in oven for 15 minutes.
- Remove from oven, sprinkle each half with crumbled bacon and drizzle with balsamic glaze.
So enjoy a cheat meal with me today and make this bread!